Pasta cremosa de ternera rica en proteínas

Ingredientes

• 1 lb lean ground beef (90/10 or 93/7)
• 12 oz short pasta (e.g., rigatoni, penne, or cavatappi)
• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 cup low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup full-fat cottage cheese or plain Greek yogurt
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped, for garnish

Preparación

1. 1

   Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 2 cups of the starchy pasta water. Drain the pasta and set aside.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef, break it apart, and cook until browned, about 5-7 minutes. Drain any excess fat.

3. 3

   Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for one more minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to deglaze. Bring to a simmer and cook for 3-5 minutes to reduce slightly.

5. 5

   While the sauce simmers, place the cottage cheese or Greek yogurt in a blender and blend on high until completely smooth and creamy.

6. 6

   Reduce the skillet heat to low. Stir in the blended cottage cheese mixture and the grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

7. 7

   Add the cooked pasta to the skillet and toss to coat every piece in the sauce. Serve immediately, garnished with fresh parsley.